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    Member since Jan 2008

    Chef #722766

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    About Me

    I figured I better put something here in case my Mom finds me...;+) I come from a long line of great cooks, tho not so long as Engrossed and they have taught me much about perfecting basic techniques, using the best of ingredients, and being bold.

    I LOVE to cook for people, though as previously stated, I am terribly bold and adventurous, so sometimes it is a challenge getting them to eat it. Also a challenge is keeping Kosher. Cooking for my synagogues oneg (sort of like a weekly potlatch) is an exciting and fantastic challenge.

    I am from all over but consider my culinary heritage to be Swedish; Lots of bold (read stinky) flavours. Bleu cheese, herring, sour cream, cheese, garlic...mmmm (you wondered why Engrossed is so dear to my heart) and New Mexican. (which is very different from traditional Mexican food thank you very much!) Which is lots of Green Chile (yesh there is a huge difference), corn, black beans, and fresh sweet peppers, and yes cheese. (my downfall)

    Almost all my dearest friends is an odd thing, but the people in my life whom I most relate to, seemly share this passion. They bake (a skill I do not partake in regularly) they mix, and broil, and BBQ, they laugh loudly or quietly, seldom and often, and usually at the slightest provocation. But shy or not they all cook...This is a lovely thing to discover about a new acquaintance, especially one on the way to becoming a friend.

    Lastly, I am contemplating writing a that would...well you will just have to wait and see. ;+D


    Favorite Foods

    Gahhhhhhhlic, Salmon (only wild caught and only Alaskan or Norwiedgian), Chocolate but not white, the darker the better, Cheese!(shakes fists), Baby Field Greens LOL, Herring, anything simultaneously creamy, crunchy, cheesey, and smokey annd covered with cilantro, avocado, and sour cream,

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